Eat to Soothe Aching Joints

2011 by Ava

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It’s Time For You To Grow A Passion for Peaches!

2011 by Ava

At my very first job, at a plant nursery, there were 3 old peach trees. They needed wooden poles to prop up the branches, especially as August rolled around. I always took a few peaches home after a hot day in the garden, and appreciated the sweetness of this seasonal fruit. Many of the recipes I’ve been teaching this summer can be created with fresh, juicy and raw, organic peaches. I’ve listed a couple of them here. Cooked peaches are especially ideal for people who have inflammation in the intestines, so if that’s you, keep the heat on.

Have you tried peach kernals yet? They look like almonds, but you’ll taste the subtle difference in flavor. You’ll be able to find these at some specialty food stores.

Grilled Peach Salad with Avocado and Goat Cheese

Adapted from a recipe at www.justbraise.com

2 ripe organic peaches (or nectarines)  

1 medium-sized head red leaf lettuce (or other lettuce)

1.5 cucumber 1 ripe Hass avocado

1.5 cups goat cheese, crumbled

1 cup mixed olives (Kalamata are recommended)

Juice of 1 lemon (optional)

3 tablespoons plus 2 tablespoons olive oil

Salt and pepper, to taste

 

Prepare the gas or charcoal grill. You can also use a broiler if you do not have a grill. While grill is warming, prepare salad.

Slice peaches into 8 segments. Carefully pull apart each segment and brush all sides with the 2 tablespoons olive oil, then set aside.

Wash and drain the lettuce, then add it to the salad bowl. Slice the cucumber, avocado, crumble the cheese and add it to the lettuce. Top with olives, sprinkle lemon juice and remaining 3 tablespoons olive oil over salad. Add salt and pepper to taste.

Grill the two meat sides of the peaches until blackened, about 3 minutes each side. Careful when transporting peaches to the salad bowl as they will be juicy and can easily fall apart. The sugars will have caramelized adding a fabulous color and scent to the peaches.

 

Peach, Pepper and Sweet Onion Kabobs

Adapted from a recipe at She Knows Miso Vegan

2 tablespoons gluten-free tamari

Juice of 1 orange

1 tablespoon orange zest, grated

1 tablespoon rice wine vinegar

Pinch of cayenne

4 ripe, firm peaches, pitted, cut into half-inch slices

2 large bell peppers, seeded, cut into 1-inch squares

3 green onions*, cut into 1-inch pieces (or use a sweet onion, chopped into squares)

 

In a small bowl, whisk together tamari, orange juice, zest, vinegar, and cayenne. Thread peaches, peppers, and green onions onto skewers.

Preheat grill to medium heat and oil grill grate. Brush skewers with tamari mixture.

Grill kabobs for 8 to10 minutes, turning skewers and basting with sauce every couple of minutes. Serve hot.

 

© 2011 Ava Waits

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Would You Like Future Articles and Recipes Emailed to You?

2011 by Ava

 

Simply type your email address in the box, and you will be gifted with a free subscription to Ava’s Ray of Sunshine, a weekly newsletter full of health tips, recipes, and articles.

 

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Sweet Potato and Beet Napoleon with Pesto and Cashew Cream

2011 by Ava

Inspired by Gena Hamshaw

Makes 3-4 Servings

 

First, prepare the Cashew Cream:

Soak 2 C. cashews for 30 minutes or so. Drain and rinse. Put the cashews in a blender, then add enough water to cover them by one inch. Add 2 tsp honey, 3 Tbsp lemon juice, 1 tsp sea salt, and ground black pepper to taste. Blend until creamy. If you need to add more water to get the right consistency, do so accordingly.

 

Next you will need:

• 3 large beets
• 2 large sweet potatoes or yams
• 4 C. salad greens
• Balsamic vinaigrette
• 2 C. Pesto

 

The Napoleons:

Steam 3 large beets for 30 minutes or until soft – test with toothpick. Slice into thick rounds or half-moons. Cut 2 sweet potatoes into rounds, and bake on an oiled tray at 375 degrees for about 35 minutes, or until soft.

On your plate: Dress your favorite salad greens with balsamic vinaigrette. Place a layer of 3 beet rounds in the center of your salad. Drop a spoonful of pesto on each round. Add 3 rounds of sweet potato on top of that, placing more pesto on each one. Finish with one of each round, covered in pesto. Generously drizzle cashew cream over the whole stack, and enjoy!

 

 

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Nori Rolls with Mango and Avocado

2011 by Ava

Created by Ava Waits, Nutrition Mentor

 

Ingredients:

8-10 square sheets of Nori seaweed

1 mango

4-5 shoots of green onions

1 burdock root (if available)

1- cup of sprouts

1 organic red bell pepper

1 avocado

First, cut and slice all of the ingredients except the sprouts into long strips, so that you can easily roll them in the nori seaweed.

Splash a little water onto the nori, then roll the nori around the ingredients like you are rolling a rug. Slice the roll into individual servings, and garnish with slivers of mango or extra sprouts.

 

© 2011 Ava Waits

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Stuffed Mushrooms with Spinach and Almonds

2011 by Ava

Ingredients:

12 large mushrooms

1 small yellow onion

1 tsp olive oil

1 garlic clove, minced

1 Tbsp fresh thyme (or 1 tsp dried)

2 Tbsp red or white wine

3 Tbsp water

1 bunch fresh spinach leaves, chopped

Sea salt to taste

¼ cup almonds, toasted and then ground

Salt & pepper to taste

1 Tbsp nutritional yeast (optional)

 

 

Preheat the oven to 350 degrees F.

Wash the mushrooms carefully with a vegetable brush under lightly running cold water. Pat dry immediately with a clean towel. Remove the stems from the mushrooms, and save them for another recipe or chop them and add them to the filling.

Chop the onion and the spinach.

In a frying pan, begin sautéing the onion and garlic in oil to create the filling for the mushroom caps. Add in the other ingredients and seasonings. It’s best to cook the spinach at the end, so that you keep more of the nutrients intact.

Place this mix inside the mushrooms, and set the appetizers on an oiled pan. Cook in the oven at 350 degrees F for 10-15 minutes.

 

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